This creamy roasted butternut squash soup combines caramelized squash with roasted red bell pepper, red onion, and a whole head of garlic. Vegetable broth and full-fat coconut milk give it a smooth, creamy consistency, while smoked paprika and thyme balance the natural sweetness of the vegetables.
Roasting the vegetables is what gives this soup so much flavor. The butternut squash becomes sweet and caramelized, the red pepper and onion develop lightly browned edges, and the garlic turns soft and mellow. After blending everything with broth and coconut milk, the soup becomes smooth and creamy without feeling too heavy.
- Why You’ll Love This Butternut Squash Soup
- Ingredients and Substitutions
- How To Make Roasted Butternut Squash Soup
- Tips for the Best Butternut Squash Soup
- What to Serve with Butternut Squash Soup
- How to Store Butternut Squash Soup
- Frequently Asked Questions
- More Easy Soup Recipes
- Creamy Roasted Butternut Squash Soup
I make creamy vegetable soups often because they are simple, filling, and easy to prepare ahead. My creamy cauliflower soup is ready in about 30 minutes, while this roasted red pepper soup has a deeper roasted flavor. When asparagus is in season, I also love making my creamy asparagus soup.
This roasted butternut squash soup is especially good for meal prep because the flavor becomes even better after a night in the refrigerator. I start with 3 cups of broth for a thicker soup and add more only after blending. Serve it with toasted pumpkin seeds, fresh herbs, or a few crunchy croutons for an easy fall lunch or dinner.
Why You’ll Love This Butternut Squash Soup
- Deep roasted flavor: Roasting the squash, red pepper, onions, and garlic brings out their natural sweetness and creates lightly caramelized edges.
- Smooth and creamy: Full-fat coconut milk gives the soup a creamy consistency without making it feel too heavy.
- Mostly hands-off: Once the vegetables are prepared, the oven does most of the work.
- Easy to adjust: Begin with 3 cups of broth, then add more after blending if you prefer a thinner soup.
- Good for meal prep: The soup keeps well in the refrigerator and becomes slightly thicker after chilling.
Ingredients and Substitutions
The roasted vegetables give this soup most of its flavor, so choose a firm butternut squash and roast everything until completely tender. Here are a few notes about the main ingredients and substitutions.
- Butternut squash: Use one medium squash weighing approximately 2½ pounds before removing the seeds and skin. Choose one that feels firm and heavy for its size, without soft spots.
- Red bell pepper: The pepper adds color and a mild natural sweetness. A yellow or orange bell pepper can also be used, although the finished soup may look slightly different.
- Red onions: Roasted red onions add sweetness and savory flavor. Yellow onions are the best substitute.
- Garlic: Roast the garlic inside its skin to prevent the cloves from burning. After roasting, squeeze the softened cloves from the skin and discard the skin.
- Olive oil: The oil helps the vegetables brown and prevents them from drying out while roasting.
- Salt and black pepper: Season the vegetables before roasting, then taste the blended soup before adding more salt. The amount needed will depend on your broth.
- Smoked paprika: Smoked paprika adds a subtle smoky flavor. Regular paprika can be used, but it will not provide the same flavor.
- Thyme: Use 1 teaspoon of fresh thyme leaves or ½ teaspoon of dried thyme.
- Tomato paste: Two tablespoons add savory depth and balance some of the squash’s natural sweetness.
- Vegetable broth: Begin with 3 cups for a thicker soup, then add up to 1 additional cup after blending if needed. Chicken broth can be used if you do not need the soup to remain vegetarian.
- Coconut milk: Use full-fat canned coconut milk, not refrigerated coconut milk beverage. Heavy cream can replace it if you do not need the soup to be dairy-free.
- Pumpkin seeds: Toasted pumpkin seeds are optional, but they add a crunchy contrast to the smooth soup. Croutons or toasted sunflower seeds also work.
How To Make Roasted Butternut Squash Soup
The squash needs a head start because it takes longer to soften than the pepper, onions, and garlic. Here is how to time everything so the vegetables finish roasting together.
Prepare the Squash
Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Combine the salt, black pepper, smoked paprika, and thyme in a small bowl.
Cut the butternut squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with half of the seasoning mixture. Place the squash cut-side down on the prepared baking sheet.
Give the Squash a Head Start
Roast the squash by itself for 25 minutes. This gives it enough time to begin softening before you add the vegetables that cook more quickly.
Add the Remaining Vegetables
While the squash is roasting, toss the red pepper and onions with 1 tablespoon of olive oil. Drizzle the remaining ½ tablespoon over the cut side of the garlic.
After 25 minutes, arrange the pepper, onions, and garlic around the squash in a single layer. Place the garlic cut-side up and sprinkle the remaining seasoning mixture over the vegetables.
Finish Roasting
Return the baking sheet to the oven and roast for another 20 to 30 minutes. The squash is ready when a fork slides easily through its thickest part. The pepper and onions should have browned edges, and the garlic cloves should be completely soft.
Remove any smaller vegetables that finish before the squash.
Blend the Soup
Let the vegetables cool for 5 to 10 minutes. Scoop the squash flesh from the skin and squeeze the roasted garlic cloves from their skins.
Add the squash, garlic, red pepper, onions, tomato paste, and 3 cups of broth to a blender. Blend until completely smooth.
When using a countertop blender, work in batches and do not fill it more than halfway. Vent the center cap so steam can escape and cover the opening loosely with a folded kitchen towel.
Add the Coconut Milk
Transfer the blended soup to a large pot. Stir in the coconut milk and warm over medium-low heat for 3 to 5 minutes, stirring occasionally.
Add more broth a little at a time until the soup reaches your preferred consistency. Taste and adjust the salt and black pepper. Stir in the lemon juice or apple cider vinegar, if using.
Serve
Ladle the soup into bowls and top it with toasted pumpkin seeds, fresh herbs, croutons, or a drizzle of coconut milk.
Tips for the Best Butternut Squash Soup
- Give the squash a head start: Roast it for 25 minutes before adding the remaining vegetables. It is ready when you can easily pierce the thickest part with a fork.
- Remove the garlic skin: Roast the garlic inside its skin, then squeeze out the soft cloves before blending. Discard the skin.
- Add the broth gradually: Hold some broth back while blending, then add more until the soup reaches your preferred consistency.
- Blend carefully: Let the vegetables cool slightly and work in batches if using a countertop blender. An immersion blender works too, but the soup may be less silky.
- Finish with coconut milk: Stir it in after blending and warm the soup gently. Taste before serving and adjust the salt and pepper as needed.
What to Serve with Butternut Squash Soup
Serve this soup with crusty bread, garlic toast, or a simple green salad for an easy lunch or dinner. For extra texture, add toasted pumpkin seeds, croutons, fresh herbs, or a small drizzle of coconut milk.
If you want to make it more filling, serve it with shredded chicken, crispy bacon, or a sandwich on the side.
How to Store Butternut Squash Soup
Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate it within 2 hours. Store it in the refrigerator for up to 4 days.
Reheat the soup gently on the stovetop or in the microwave, stirring occasionally, until completely hot. Add a splash of broth or coconut milk if it becomes too thick.
Freeze the cooled soup in freezer-safe containers for up to 3 months. Leave a little room at the top of each container for expansion. Thaw it overnight in the refrigerator before reheating.
The coconut milk may separate slightly after thawing, but the soup will become smooth again once reheated and stirred well.
Frequently Asked Questions
Do I need to peel butternut squash before roasting it?
Not when roasting the squash in halves. Roast it with the skin on, then scoop out the soft flesh once it is cool enough to handle.
Can I use precut butternut squash?
Yes. Use approximately 2 pounds or 900 grams of peeled, cubed butternut squash to replace a 2½-pound whole squash. Cut the pieces into 1-inch cubes and roast them for approximately 25 to 30 minutes, stirring once halfway through, until tender and browned around the edges. Cubed squash cooks faster, so it does not need the 25-minute head start used for squash halves.
How can I make the soup thicker or thinner?
Start with 3 cups of broth. After blending, add more broth a little at a time if the soup is too thick. If it becomes too thin, simmer it uncovered until some of the liquid evaporates.
Can I use an immersion blender?
Yes. Transfer the roasted vegetables to a large pot, add 3 cups of broth, and blend directly in the pot until smooth. An immersion blender may produce a slightly less silky texture than a countertop blender.
More Easy Soup Recipes
For another naturally sweet fall soup, try my creamy pumpkin soup. My easy keto vegetable soup is a good option when you want something chunky instead of blended.
You may also like this high-protein broccoli soup or browse all my soup recipes for more easy lunches and family dinners.
Creamy Roasted Butternut Squash Soup
Description
Ingredients
- 1 medium butternut squash about 2½ lb (1.1 kg), halved lengthwise and seeded
- 1 large red bell pepper cut into 1-inch pieces
- 2 medium red onions cut into wedges
- 1 whole head garlic halved crosswise
- 2 ½ tablespoons olive oil divided
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- 3 to 4 cups low-sodium vegetable broth
- ½ cup full-fat canned coconut milk
- 1 teaspoon fresh lemon juice or apple cider vinegar optional
Optional Toppings
- Toasted pumpkin seeds
- Fresh parsley or thyme
- Coconut milk
- Olive oil or chili oil
- Croutons
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Combine the salt, black pepper, smoked paprika, and thyme in a small bowl.
- Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Sprinkle half of the seasoning mixture over the squash, then place it cut-side down on the prepared baking sheet.
- Roast the squash by itself for 25 minutes.
- Meanwhile, toss the red bell pepper and onion with 1 tablespoon of olive oil. Drizzle the remaining ½ tablespoon of olive oil over the cut side of the garlic.
- After the squash has roasted for 25 minutes, arrange the pepper, onion, and garlic around it in a single layer. Place the garlic cut-side up and sprinkle the remaining seasoning mixture over the vegetables.
- Return the baking sheet to the oven and roast everything for another 20 to 30 minutes. Remove any vegetables that finish early. The squash is ready when a fork slides easily through the thickest part, the pepper and onion have browned edges, and the garlic cloves are completely soft.
- Let the roasted vegetables cool for 5 to 10 minutes. Scoop the squash flesh from the skin and squeeze the roasted garlic cloves from their skins.
- Add the squash, garlic, roasted pepper, onion, tomato paste, and 3 cups of broth to a blender. Blend until completely smooth.
- If using a countertop blender, work in batches and do not fill it more than halfway. Vent the center cap so steam can escape and cover the opening loosely with a folded kitchen towel.
- Transfer the blended soup to a large pot. Stir in the coconut milk and warm over medium-low heat for 3 to 5 minutes, stirring occasionally.
- Add more broth a little at a time until the soup reaches your preferred consistency. Taste and adjust the salt and pepper. Stir in the lemon juice or apple cider vinegar, if using.
- Ladle the soup into bowls and finish with toasted pumpkin seeds, fresh herbs, croutons, or a drizzle of coconut milk.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
